USDA Boxed Beef Cutout Closing Prices for May 16

This table details boxed beef cutout prices supplied daily by the U.S. Department of Agriculture. Prices and loads traded are as of 3:00 p.m. U.S. central time.

Prices are determined from cuts in dollars a hundredweight and vary between higher-quality choice cuts and select beef cuts for sale f.o.b. Omaha, Nebraska.

CHOICE SELECT

600-900 600-900 ------------------------------------------------------------------------------- Current Cutout Values: 225.98 216.71 Change from prior day: 0.77 1.24 ------------------------------------------------------------------------------- Choice/Select spread: 9.27

Total Load Count (Cuts, Trimmings, Grids): 122 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES

Primal Rib 346.43 326.55

Primal Chuck 183.99 180.46

Primal Round 179.47 178.91

Primal Loin 305.84 279.31

Primal Brisket 191.13 191.22

Primal Short Plate 175.67 175.67

Primal Flank 147.66 141.70 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 05/15 54 36 6 20 116 225.21 215.47 05/14 109 67 9 29 214 225.08 215.46 05/13 71 60 11 35 178 226.61 215.53 05/12 41 28 7 34 109 223.82 212.64 05/09 71 60 6 33 171 223.26 212.21 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 224.79 214.26 -------------------------------------------------------------------------------- NATIONAL BOXED BEEF CUTS - NEGOTIATED SALES FOB Plant basis negotiated sales for delivery within 0-21 day period. Prior days sales after 1:30pm are included.

CURRENT VOLUME - (one load equals 40,000 pounds)

Choice Cuts 53.47 loads 2,138,685 pounds

Select Cuts 36.69 loads 1,467,743 pounds

Trimmings 6.33 loads 253,232 pounds

Ground Beef 25.43 load 1,017,161 pounds ------------------------------------------------------------------------------- Choice Cuts, Fat Limitations 1-6 (IM) = Individual Muscle IMPS/FL Sub-Primal # of Total Price Weighted

rades Pounds Range Average ------------------------------------------------------------------------------- 109E 1 Rib, ribeye, lip-on, bn-in 14 43,831 643.00 682.00 647.50 112A 3 Rib, ribeye, bnls, light 13 20,846 650.00 770.00 717.81 112A 3 Rib, ribeye, bnls, heavy 26 106,626 650.00 777.00 723.38 113C 1 Chuck, semi-bnls, neck/off 5 8,677 227.00 245.00 237.94 114 1 Chuck, shoulder clod 8 24,198 221.37 234.00 224.92 114A 3 Chuck, shoulder clod, trmd 13 26,047 235.00 252.00 242.75 114D 3 Chuck, clod, top blade 6 2,429 336.00 395.00 375.86 114E 3 Chuck, clod, arm roast 7 86,107 250.00 264.00 250.39 114F 5 Chuck, clod tender (IM) 15 14,259 510.00 562.00 554.75 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 21 78,780 241.00 271.42 261.97 116B 1 Chuck, chuck tender (IM) 11 16,207 220.71 242.00 230.16

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 29 160,852 278.05 321.75 288.85 120A 3 Brisket, point/off, bnls 9 11,534 505.00 537.00 517.81 123A 3 Short Plate, short rib 10 14,403 485.00 515.00 496.73 130 4 Chuck, short rib 13 54,293 300.00 340.00 306.95 160 1 Round, bone-in 161 1 Round, boneless

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 41 101,882 237.00 275.00 245.70 168 1 Round, top inside round 10 50,581 217.47 225.00 222.01 168 3 Round, top inside round 9 28,564 230.00 250.50 237.89 169 5 Round, top inside, denuded 19 63,804 275.00 298.00 282.99

3 Round, top inside, side off 170 1 Round, bottom gooseneck 7 10,086 206.00 225.50 215.11 171B 3 Round, outside round 34 94,241 205.00 245.00 228.80 171C 3 Round, eye of round (IM) 43 146,016 232.00 254.10 238.82 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 12 7,658 560.00 657.00 605.01 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 4 7,604 520.00 520.00 520.00 180 3 Loin, strip, bnls, 0x1 29 249,020 550.90 603.70 563.68 184 1 Loin, top butt, bnls, heavy 8 7,553 340.00 371.00 349.50 184 3 Loin, top butt, boneless 22 175,214 368.25 396.00 379.42 185A 4 Loin, bottom sirloin, flap 15 31,667 492.36 530.00 502.80 185B 1 Loin, ball-tip, bnls, heavy 11 40,255 265.25 294.85 273.90 185C 1 Loin, sirloin, tri-tip (IM) 7 59,492 350.00 385.00 362.85 185D 4 Loin, tri-tip, pld (IM) 4 3,619 515.00 541.00 530.93 189A 4 Loin, tndrloin, trmd, heavy 41 139,900 1023.00 1141.00 1081.86 191A 4 Loin, butt tender, trimmed 7 2,738 968.00 1080.00 1029.23 193 4 Flank, flank steak (IM) 6 6,943 550.00 588.86 564.32 ------------------------------------------------------------------------------- Select Cuts, Fat Limitations 1-6 (IM) = Individual Muscle IMPS/FL Sub-Primal # of Total Price Weighted

Trades Pounds Range Average ------------------------------------------------------------------------------- 109E 1 Rib, ribeye, lip-on, bn-in 5 12,566 530.00 600.00 570.58 112A 3 Rib, ribeye, bnls, light 10 54,873 652.84 702.00 662.95 112A 3 Rib, ribeye, bnls, heavy 8 12,095 640.08 703.00 659.11 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 9 134,518 215.00 231.00 216.35 114A 3 Chuck, shoulder clod, trmd 5 18,233 224.00 240.00 229.12 114D 3 Chuck, clod, top blade 0 0 114E 3 Chuck, clod, arm roast 114F 5 Chuck, clod tender (IM) 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 22 69,036 232.00 270.00 256.62 116B 1 Chuck, chuck tender (IM) 8 16,509 225.00 240.00 229.63

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 16 172,105 270.00 315.75 287.34 120A 3 Brisket, point/off, bnls 0 0 123A 3 Short Plate, short rib 5 11,377 419.00 481.00 451.15 130 4 Chuck, short rib 11 16,726 300.00 340.00 308.30 160 1 Round, bone-in 0 0 161 1 Round, boneless

3 Round, bnls/peeled heel-out 167A 4 Round, knuckle, peeled 17 133,471 232.00 265.00 240.22 168 1 Round, top inside round 7 62,762 216.93 235.00 217.93 168 3 Round, top inside round 6 62,121 215.00 235.00 221.46 169 5 Round, top inside, denuded 4 1,291 283.00 290.50 286.04

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 16,991 204.00 220.00 213.03 171B 3 Round, outside round 13 83,371 205.00 242.00 233.14 171C 3 Round, eye of round (IM) 18 32,933 221.19 251.46 237.94 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 13 23,120 516.19 580.00 547.06 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 15 50,126 440.00 565.00 518.17 184 1 Loin, top butt, bnls, heavy 3 15,339 287.40 309.00 294.91 184 3 Loin, top butt, boneless 28 121,994 288.34 332.00 315.17 185A 4 Loin, bottom sirloin, flap 7 29,806 453.93 470.00 457.01 185B 1 Loin, ball-tip, bnls, heavy 4 21,202 265.25 285.00 266.77 185C 1 Loin, sirloin, tri-tip (IM) 7 18,344 310.00 381.00 346.64 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 14 31,775 1013.71 1120.50 1031.58 191A 4 Loin, butt tender, trimmed 193 4 Flank, flank steak (IM) 5 3,084 565.00 571.00 566.54 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 121D 4 Plate, Inside Skirt (IM) 13 41,753 390.00 427.00 404.52 121C 4 Plate, Outside Skirt (IM) 14 12,881 555.00 627.00 597.98 121E 6 Outside Skirt, pld (IM) 4 7,033 765.00 819.54 796.93

Cap, Wedge Meat & (IM) Lean 25 98,301 290.00 320.00 298.56

Pectoral Meat 27 75,395 285.00 352.00 302.32 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 30 317,806 179.40 215.00 189.66 Ground Beef 75% Ground Beef 81% 19 74,289 192.00 235.00 204.78 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% Ground Beef Chuck 80% 30 311,643 213.75 226.00 215.60 Ground Beef Round 85% 8 88,391 250.00 272.96 251.39 Ground Beef Sirloin 90% ------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE- 10 Pound Chub Basis - Coarse & Fine Grind ------------------------------------------------------------------------------- Blended Ground Beef 73% Blended Ground Beef 75% Blended Ground Beef 81% 14 47,480 188.17 236.00 215.37 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 9 253,232 129.50 138.00 132.58 Frozen 50% lean trimmings 0 0 -------------------------------------------------------------------------------- FAT LIMITATIONS (FL) DESCRIPTION Maximum Average Fat Thickness Maximum Fat at any point 1. 3/4" (19mm) 1.0" 2. 1/4" (6mm) 1/2" 3. 1/8" (3mm) 1/4" 4. Practically free (75% surface lean exposed) 1/8" 5. Peeled/Denuded 1/8" 6. Peeled/Denuded, surface membrane removed 1/8" -------------------------------------------------------------------------------- Items that have no entries indicate there were trades but not reportable because they did not meet the daily 3/70/20 guideline. Please refer to weekly LM_XB459 as the item may qualify. --------------------------------------------------------------------------------

A cutout value is an average of the prices tallied for cuts of beef from cattle carcasses weighing 550-850 pounds. Cutout values are separated into three main product types. Fabricated loads are beef cuts taken from an animal's ribs, chuck, round, loin, brisket, short plate and flank; 50 percent loads are 50 percent lean beef trimmings. Ground loads may contain 73, 75, or 80 percent ground beef. A typical refrigerated truckload carries 40,000 pounds.

Choice 1-3 grade is a better grade than Select 1-3, partly because Choice cuts have more fat, or marbling, than Select cuts.

Grade quality is determined using a 1-5 yield grade scale. A rating of 1 is the highest ratio of muscle to fat, while 5 is the lowest. Marbling is an important flavor factor.

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